For The Love Of Port

aha! no no this was not the medicinal aroma that comes with old bordeauxs ( which i kinda like actually ) it was nearly...chemical. In any case thanks for the replies, i did try leaving half the bottle in a decanter and after 10 hours the camphorous smell was much disipated but still noticable on th...

Just finished the remnants of this bottle this evening. Interestingly it came without a label but the bottle was made with "WARRES, 1975" imprinted on it. wonder if this is common or not... Anyway im no expert in smells and tastes, i just know what my nose likes... and ths bit puzzles me, ...

Another one of my flights of imagination, so bare with me here! Is decanting something specific to grape derived wines (and even so mostly red wines too) and most ports? Is there something specific to the chemistry of grape juice that 'requires' decanting to make the best of? So for example, would i...

But what is 'just' the right one for port? Is there ( and i there should be ) a relationship between suface area of liquid exposed to air, and time needed to bring out the best in the port. If this is so, shouldnt we all be using a 'wide' decanter rather than a 'narrow but tall' model, if for nothin...

Thanks! and sure thing, i didnt notice it was the custom here. A nice thing about this forum ive noticed so far, from reading the posts, is that it seems to be more 'genuine' than most!

Cheers!

Hi there, anyone knows how this particular vintage is progressing? is it aging comparatively quickly or will it need a good number of years more?

Thanks in advance!